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Tuesday, March 24, 2009

Chicken and Basil Stir Fry

I never understood why so many people like white meat over dark meat. White meat is so bland and boring and ridiculously easy to overcook. Dark meat on the other hand, is succulent and flavorful, nearly impossible to overcook, and actually tastes like chicken. Oh well, to each his own! It works out better for us dark meat lovers anyway because thighs and drumsticks are always cheaper than breasts. But no worries, this stir fry is delicious no matter what kind of chicken you like. Just be more careful about the chicken drying out if you're using a breast or tenderloin cut.

I'm trying to post more student-friendly, easy/quick to cook recipes. Do you guys think a recipe like this would qualify? The ingredient list isn't terribly long and most of them aren't hard to come by. Prep and cook time was maybe 30 minutes?

Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat and add the shallots. Cook the shallots until they are translucent and soft, about 3 minutes. Turn the heat up to medium high and add the chicken, bell peppers, grated ginger, minced garlic, ground pepper, and sliced chilies. Continue to stir fry until the chicken is nearly cooked through, about 2 minutes, then add the sauce. Cook for another minute and the sauce will thicken. Add more soy sauce or salt if you need to. Stir in the fresh basil at the end. Squeeze a little lime juice on top if you have some limes on hand. Serve over steamed rice.